1. Rinse the Quinoa

Place quinoa in a mesh colander and rinse thoroughly under cold water until the water runs clear. Let it drain.

2. Cook the Quinoa

In a medium pot, combine the rinsed quinoa, milk, maple syrup, cinnamon, and salt. Bring the mixture to a boil over medium heat. Reduce the heat to a low simmer and cover, leaving the lid slightly cracked to allow some steam to escape. Simmer for 20-25 minutes, stirring every 5 minutes.

3. Thicken the Pudding

After 25 minutes, remove the lid and continue simmering for 5 more minutes or until the pudding has thickened and most of the milk has been absorbed, but there’s still some liquid remaining. Remove from heat.

4. Add Vanilla

Stir in the vanilla extract. If you find that the pudding is too thick or you want it creamier, add an additional 1/4 cup of milk and stir it in.

5. Serve and Cool

Pour the pudding into bowls and let it cool for a few minutes before serving. The pudding will continue to thicken as it cools and will firm up beautifully when refrigerated overnight.

6. Refrigerate Leftovers

Store any leftovers in the refrigerator for up to 3 days.